Ingredients 1/2 cup butter 1/4 cup sugar 1/3 cup cocoa powder 1/8 tsp baking soda 1/16 tsp salt 1 cup buttermilk 1 cup cream cheese 1/6 cup butterscotch chips Directions Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper or aluminum foil and line with a baking sheet.
Place butter and sugar in a medium saucepan over medium heat and melt over medium high heat until soft and fluffy.
Remove from heat and stir in cocoa powder, baking soda, salt and baking powder.
Bring to a boil and whisk until combined.
Remove butter from heat.
Whisk in cream cheese until combined and pour into the butter mixture.
Place baking dish in the oven and bake for 20 minutes, until toothpick inserted comes out clean.
Remove the buttersweet chocolate chips from the bowl and set aside.
Remove cookie dough from the refrigerator and allow to rest for 30 minutes.
Meanwhile, prepare cookie dough cupcakes.
In a medium bowl, whisk together butter, sugar, cocoa powder and baking soda.
In another bowl, mix together buttermilks, cream cheese, butterscott chips and vanilla.
In the bowl of a stand mixer, cream butter, buttermmilk, cream, and vanilla until smooth.
Add chocolate chips and beat until combined, about 3 minutes.
Add cream cheese mixture to butter mixture and mix until combined with butter mixture, about 1 minute.
Remove bowl from mixer and beat in butterspoon.
Spread batter evenly into prepared baking dish.
Bake cupcakes for 20-25 minutes, or until tooth pick inserted comes through clean.
Let cool on the baking sheet for a few minutes. Enjoy!